Henrique Leis is a Brasilian chef, born in Maranhão. After having gone through all sectors of the restoration it was in the kitchen that he found his true calling. He started with a culinary consultant Margarida Nogueira, for whom he has deep gratitude because it was the first to offer him, in 1982, the opportunity to work as a chef in his restaurant "Bem Feito" in Rio. Since then he had the opportunity to work with the best European chefs such as Paul Bocuse, Pierre Troisgros, Guy Savoy, Pierre Gagnaire and Gaston Lenotre. He passed through Italy, Germany and other countries, but it was in Portugal, in the Algarve, the place where he performed his dream of opening his own restaurant in 1993. In 2000 he was awarded with the maximum consecration for a chef, getting a star in the Michelin guide. Since then, it has maintained the excellence of its cuisine, markedly personal and with deep French roots, ensuring Michelin star for 15 consecutive years until the present day. We highlight the vibrant colors, his vision, creativity and extraordinary accuracy in his kitchen. Closely cosmopolitan, heartfelt, contemporary and without nostalgia, looking to exercise his freedom without forgetting the basic values such as respect for the product , whether noble or less noble. A kitchen that celebrates the elegance and importance of details.